Beefing up seating capacity without costly renno
Twelve years in, Salvatore Scarlata looked around his popular New Jersey restaurant and thought, “We’re going to need a bigger place.” “Everyone wanted to come in for dinner at Vidalia Restaurant the same time, during the prime-time hour around 7 p.m.,” says the award-winning restauranteur. “It got to be a bit of a challenge.” And closing the doors against all that business lining up for a table at his Lawrenceville, N.J. eatery was not an option. In this week’s Q&A…